Five Flavor Pound Cake

a piece of 5 flavor pound cake on a plate

5 from 1 vote

You've never had a pound cake like this! Unique flavors blend together in a delicious way with this Five Flavor Pound Cake. Drizzle a powdered sugar glaze on top for a pretty look.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 484kcal

Author: Julie Clark

Ingredients

For the cake:

1½ cups salted butter room temperature
3 cups granulated sugar
5 large eggs
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 teaspoon rum extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1 cup 2% milk

For the glaze:

1 cup powdered sugar
3-4 tablespoons heavy cream (I used 3 tablespoons)
½ teaspoon coconut flavoring
½ teaspoon vanilla extract
½ teaspoon lemon extract
½ teaspoon rum flavoring
½ teaspoon butter flavoring

Instructions

Preheat the oven to 350ºF. Grease a 12" bundt pan with shortening, then dust with flour.
Cream together the room temperature butter and sugar using a stand mixer on medium speed for 6-7 minutes. Then beat in the eggs until well blended. 1½ cups salted butter, 3 cups granulated sugar, 5 large eggs
1½ cups salted butter, 3 cups granulated sugar, 5 large eggs
Add the flavorings. Mix well. 1 teaspoon coconut extract, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 teaspoon rum extract, 1 teaspoon butter flavoring
½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon coconut extract, 1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 teaspoon rum extract, 1 teaspoon butter flavoring
In a small bowl, whisk together the flour, baking powder and salt. Add the flour mixture and milk alternately, mixing on low speed and scraping the bowl between each addition. 3 cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt, 1 cup 2% milk
3 cups all-purpose flour, 1 cup 2% milk
Pour the cake batter in the prepared pan and bake for 50-55 minutes. A toothpick inserted into the center should come out with a few moist crumbs, but no wet batter. The exact time will depend on the size and shape of your bundt pan so watch it closely. Don't open the oven until you think it is done.
Allow the cake to cool for 10-15 minutes in the pan. Turn the cake onto a cake plate to cool completely.
Combine the sugar and extracts in a small bowl. Add 3 tablespoons of heavy cream. Whisk together. Add more heavy cream 1 tablespoon at a time until you get the correct drizzling consistency. Drizzle the glaze over the cooled cake. 1 cup powdered sugar, 3-4 tablespoons heavy cream, ½ teaspoon coconut flavoring, ½ teaspoon vanilla extract, ½ teaspoon lemon extract, , ½ teaspoon rum flavoring, ½ teaspoon butter flavoring
1 cup powdered sugar, 3-4 tablespoons heavy cream, ½ teaspoon coconut flavoring, ½ teaspoon vanilla extract, ½ teaspoon lemon extract, ½ teaspoon rum flavoring, ½ teaspoon butter flavoring

Notes

Store the cake in an airtight container.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition